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Chocolate Cream Pie with Peanut Butter Whipped Cream


An original recipe by Erin McDowell
Photo by Jennifer May
Category: Pie
Difficulty: Easy
 Makes one 9 inch pie


605g (2 ½  cups) whole milk
121g (½ cup) heavy cream
198g (1 cup) granulated sugar
37g (1/3 cup) cornstarch 
3g (1 tsp)  instant espresso powder
135g (5 large) egg yolks
28g (1 oz) unsalted butter, at room temperature
10g (2 tsp) vanilla extract
one 9 inch pie crust, blind baked and cooled completely
135g  (½  cup) smooth peanut butter
25g (2 tbsp) granulated sugar
121g (½  cup) heavy cream
3g (½  tsp) vanilla extract
For serving:
AN Ice cream or whipped cream



  • In a medium pot, heat the milk, cream, and ALPACO 66% Chocolate over medium-low heat, stirring constantly, until the chocolate has fully melted. Turn the heat up to medium and bring the mixture to a gentle simmer.
  • Meanwhile, whisk the sugar, cornstarch, and espresso powder together in a medium heatproof bowl. Whisk in the egg yolks until well combined.
  • When the chocolate mixture has come to a simmer pour about half of it into the egg yolk mixture in a slow, steady stream, whisking constantly. Then pour the egg yolk mixture into the saucepan and cook the pudding over low heat, stirring constantly with a spatula until it gets very thick and comes to a first boil, 3-5 minutes. Stir in the butter and vanilla until well combined.
  • Pour the warm pudding into the cooled pie crust and cover with plastic wrap pressed directly against the surface of the pudding. Let cool at room temperature until the filling is completely set, then refrigerate for 35-45 minutes.

Peanut Butter Cream

  • In the bowl of a stand mixer fitted with the whisk attachment, whip the peanut butter and sugar on medium speed until light and fluffy, 2-3 minutes. Add the cream and continue whipping until the mixture is smooth hand reaches medium peaks. Add the vanilla and mix to combine.




  • Dollop or pipe the peanut buttercream on top of the cooled pie and refrigerate until ready to serve.